Muffin Pans
Rake in the Treats Cupcakes
Ingredients:
- Easy-Add Ivory Icing Color Add to shopping list Ivory Icing Color
- Easy-Add Orange Icing Color Add to shopping list Orange Icing Color
- Easy-Add Brown Icing Color Add to shopping list Brown Icing Color
- Easy-Add Golden Yellow Icing Color Add to shopping list Golden Yellow Icing Color
- Easy-Add Ready-To-Use White Rolled Fondant Add to shopping list Ready-To-Use White Rolled Fondant
- Easy-Add FoodWriter™ Fine Tip Primary Colors Edible Color Markers Add to shopping list FoodWriter™ Fine Tip Primary Colors Edible Color Markers
- Easy-Add Gum-Tex™ Add to shopping list Gum-Tex™
- cornstarch
Makes:
Each cupcake serves 1.
Tools:
- Easy-Add Standard muffin pan Add to shopping list Standard muffin pan
- Easy-Add Rolling Pin Add to shopping list Rolling Pin
- Easy-Add Roll-N-Cut Mat Add to shopping list Roll-N-Cut Mat
- Easy-Add Harvest Mini Metal Cutter Set Add to shopping list Harvest Mini Metal Cutter Set
- Easy-Add White Standard Baking Cups Add to shopping list White Standard Baking Cups
- Easy-Add Flower Former Set Add to shopping list Flower Former Set
Instructions:
Step 1
In advance: Make leaves. Mix 1 teaspoon Gum-Tex with 12 oz. fondant (for about 40 leaves); tint yellow. Roll out 1/8 in. thick. Cut oak and maple leaves using cutters from set. Let dry on small flower formers dusted with cornstarch; use both sides of flower formers to vary shape. Draw vein lines with FoodWriters.
Step 2
Ice cupcakes smooth. Position leaves.
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